Swetha's Recipes

Coconut Veg Fried Rice

2016-11-17T22:00:00.002+05:30

Ingredients

Whole garam masala - as shown in d picture
Onion - 2 (sliced )
Cooking oil - 3/4 tbsps
Rice - 1/2 kg
Kaju - optional
Veggies - as shown in the pic.

Blend all below four ingredents to a paste.

Coconut - 1/2
Pudina - hand full
Salt - as per taste
Ginger & Garlic paste - 1 tbsp
Green Chillies- 4/5

Method

In a pan, heat oil and add whole garam masala, sliced onion and kaju. Fry till slightly brown.
Add veggies and fry for 3/4 mins.
Now add coconut paste, mix well for 5 mins.
Add this above mixture to the rice, with 4 glasses of water and salt as per taste. ( Add two sps of ghee, - optional )
You can either cook it in a rice cooker or in a pan.
Delicious and healthy coconut vegetable rice is ready to serve.

Mushroom Fried Rice

2016-07-02T18:45:00.002+05:30

Ingredients

Mushroom - 1 cup ( washed & sliced )
Rice - 2 cups ( boiled 3/4 )
Pudina leaves - 1/2 cup
Onion - 2 medium ( chopped finely )
Tomatoes - 3 medium ( chopped finely )
Red chilli powder - 2 sps
Turmeric powder - 1/4 sp
Whole garam masala - 2/3 each
Cooking oil - 3/4 tsps
Salt to taste

Method

In a pan/kadai heat oil, add whole garam masala, chopped onion & tomatoes & pudina leaves. Fry till the tomatoes cook.
Now add salt, turmeric powder, red chilli powder & mushrooms. Fry for not more than 2mins.
Now add your cooked rice & mix well.
Cover the pan with a lid on low flame for 10mins.
Tasty mushroom fried rice is ready to serve.

Cucumber and Onion Raitha

2013-03-31T11:47:00.000+05:30

Ingredients:

Thick curd – 1 cup
Kakidi/keera/cucumber – 3 (grated)
Onion – 2 (chopped finely)
Tomatoes – 1 big (chopped finely)
Sugar – 2 sps
Roasted groundnut powder – 2 tbsps
Fresh coriander leaves
Salt to taste

Method:

In a bowl mix cucumber, onion, tomatoes, groundnut powder, sugar and salt.
Beat curd into smooth paste and mix with the above mixture.
Garnish with fresh coriander leaves and keep it a side for 15 to 20 mins.
Goes well with jeera rice/ fried rice/ pulav/biryani (veg/non-veg).

Palak Puri

2013-03-31T11:40:00.001+05:30

Ingredients:

Palak puree – 1 cup (boil palak in water for 2 to 3mins and blend with salt, ½ sp of jeera and green chilli). Alternatively if you have some palak paneer’s left over gravy, the same can be utilized for the puree.
Wheat flour – 1 ½ cup or a bit more according to ur palak’s paste.
Cooking oil for deep fry

Method:

Mix palak puree and wheat flour adding 1 or 2 sps of cooking oil. Blend into puri dough. (as shown)
Roll them into puri’s and deep fry them. (as shown)
That’s it palak puri is ready to serve.

Mango Mixed Vegetable Sambar

2013-03-31T11:32:00.004+05:30

Ingredients:

Thur dal – 1 cup
Green mango – 1 (peeled and sliced)
Sweet potato – 6 to 7 pieces
Drum stick – 2 (cut as shown)
Radish – 1 (peel and cut into round circles of 1 cm) (roast the pieces in ½ sp of oil in a pan)
Tomatoes – 2 (cut into cubes)
Onion – 2 (sliced)
Green chilli – 2 or 3
Carrot – 1 (cut into cubes)
Karipath leaves – few
Red chilli powder – 2 or 3 sps
Turmeric powder – 1 sp
Daniya powder – 2 or 3 sps
Hing – ¼ sp
Ginger – 1 sp (grated)
For tadka – as shown
Fresh coriander leaves for garnishing
Cooking oil – 2 tbsps
Tamarind juice – ¼ cup

Method:

In a pressure cooker (with 2 bowls) cook thurdal, turmeric powder ½ sp and hing in one bowl.
And in another bowl, mix roasted radish pieces, onion sliced half the quantity, raw mango pieces, sweet potato pieces, turmeric powder ½ sp, daniya powder, redchilli powder and salt 1 sp.
Now pressure cook the above two bowls together. (as shown)
For drum sticks, heat oil in a deep pan and add all the tadka material shown.
Fry for 1 min and add rest of sliced onions, karipatha, green chilli, salt to taste, grated ginger, tomato pieces, tamarind juice and 1 cup of water.
Boil the above drum stick mixture for 10 mins / till the drum sticks are soft.
When the drum stick is cooked now add the pressure cooked to bowls to the drum stick mixture.
Add salt/tamarind juice/ water as per ur taste. And allow it to boil for 5 to 7 mins.
Granish the mouth watering sambar with fresh coriander leaves.
Tasty mango sambar is ready to serve now. Serve it with idli/plain rice.

Chicken with Coconut Gravy

2013-03-31T11:19:00.000+05:30

Ingredients:

Chicken – 1 kg
Wet coconut and khuskhus paste – ½ cup
Onion sliced – 1 cup
Green chilli sliced – 2
Karipatha leaves
Cooking oil – 2 tbsps
Pudina leaves – ¼ cup (optional)
Fresh coriander leaves – ¼ cup chopped for garnishing
Tomatoes chopped – ½ cup

For marination of chicken: time 10 mins or more

Salt to taste
Ginger and garlic paste – 1 or 2 sps
Red chilli powder – 2 to 3 sps
Turmeric powder – 1 sp
Daniya powder – 2 sps
Garam masala powder – ½ sp

Method:

Heat oil in pan. Fry the sliced onions, karipatha, pudina leaves and green chilli for 2 to 3 mins.
Now add the marinated chicken and fry for 7 to 8 mins.
Now add the coconut and khuskhus paste. Fry for more 5 mins.
Add chopped tomatoes, fry for more 5 mins.
Now add 1 glass of water, close the lid and boil it till the chicken cooks.
Garnish with fresh coriander leaves and serve with roti, naan, pulav, plain rice.

Dum Aloo

2013-03-31T11:14:00.001+05:30

Ingredients:

Small potatoes – ½ kg (boiled and peeled)
Rai – 1 sp
Jeera – 1 sp
Thilli – 1sp
Karipatha leaves few
Garlic flakes – 5 to 6 (slightly mashed)
Red chilli powder – 1 sp
Turmeric powder – ½ sp
Daniya powder – 1 sp
Jeera powder – ½ sp
Chat masala – ½ sp
Salt to taste
Cooking oil – 2 sps

Method:

Heat oil in a pan and add rai, jeera, garlic flakes, karipatha and thilli. Fry for 1 min.
Add boiled small potatoes, turmeric powder and salt to taste.
Close the lid and let it get fried for 5 to 6 mins.
Now add red chilli powder, daniya powder, jeera powder, chat masala. Fry till the potatoes change there colour - in a low flame and with the lid closed.

Kheema Vada

2013-03-06T22:29:00.002+05:30

Ingredients:

Kheema – ¼ kg
Green chilli – 3 to 4
Turmeric powder – 1 sp
Sajeera – ½ sp
Elachi – 2
Dalchini – 2
Lavang – 4
Karipatha leaves – few
Fresh Coriander leaves – few
Onion – 1
Putana dal powder – 1 cup
Salt to taste
Cooking oil – req. for deep frying

Method:

In a pan mix kheema, onion, dalchini, sajeera, elachi, turmeric powder, lavang, fresh coriander leaves, karipatha and salt together and cook for 10 mins with the lid closed.
Let the above mixture cool.
Then blend it roughly. (as shown)
Now add putanadal powder to the kheema paste and make it a dough as shown.
Shape them in to small vada.
Deep fry them till golden brown.
Tempting kheema vada is ready to serve.

Fruit Custard

2013-03-05T09:46:00.001+05:30

Ingredients:

Milk – ½ lt
Custard powder - 3 sps
Sugar – as req.
Elachi powder – ½ tsp
Fruits –any seasonal fruits like- banana – 4 chopped, grape- ½ cup, pomegranate – ½ cup, strawberries – ½ cup, apple – 1, chiku – 2, orange – 1 ect….

Method:

Take a small cup of milk and put it aside. Boil the remaining milk (½ lt).
Mix custard powder and elachi powder to the cup of milk separately, mix well without lumps.
Now add the cup of custard milk to the boiling milk.
Boil the milk for 5 mins with continuous stirring. Now add sugar as req.
Mix well till the sugar melts thoroughly into the milk. Boil for 5 more mins.
Turn off the stove and bring it to the room temperature.
Now u can add chopped fruits. And keep it in the fridge for 2 to 3 hrs.
If req. u can add seedless dates and dry fruits. Serve it cold. I am sure ur kids will love it :)

Keema Chops Pulav

2013-03-04T10:36:00.002+05:30

Ingredients:

Keema – ½ kg
Mutton – ¼ kg (chops)
Onion – 4 to 5 (sliced) divide in to 2 parts
Basumati rice – 3 big cups
Whole garam masala – as shown
Green chilli – 5to 6
Red chilli powder powder – 2 sps
Turmeric powder – 1 sp
Daniya powder 1 sp
Gingergarlic paste – 4 to 5 sps
Lemon jucie – ½ cup
Ghee – 4 to 5 tbsps
Curd – 1 cup
Pudina leaves – 1 cup
Cooking oil – 1 cup
Salt to taste

Method:

Heat cooking oil in pan and fry 1 part of onions till golden brown.
Use the same oil in a pressure cooker and add the whole garam masala and fry for 1 min.
Add onions, green chilli, ½ cup of pudina leaves and ginger garlic. Fry for 3 to 4 mins.
Now add kheema and mutton. Fry for 5 mins. And add red chilli powder, turmeric powder, dhaniya powder, salt and curd.
Close the lid and pressure cook it for 15 to 20 mins.
In a rice cooker/ pressure cooker mix the above cooked mutton, basmati rice, lemon juice, pudina leaves and salt to taste. Cook it for 20 mins.
Garnish it with fried onions.

Methi Ki Muthiya / Fenugreek Leaves Kofta

2013-03-04T10:24:00.002+05:30

Ingredients:

Fresh methi – 2 cups
Jowar – 1 cup
Besan – ¼ cup
Rava / suji – ¼ cup
Corn flour – 2 tbsps
Groundnut powder – 2 tbsps (roughly crushed)
Red chilli powder – 2 sps
Sugar – 2 sps
Cooking oil – 2 sps
Daniya powder – 1 sp
Jeera powder – ½ sp
Sompu powder – ½ sp
Thill – as req.
Salt to taste

Method:

Mix all the above ingredients in a bowl.
By adding very little water make it a dough. (as shown)
Make the shape of muthiya‘s with the dough. (as shown)
Roll the muthiya’s in the thill and press them with ur hands so that the thill stick to the muthiya’s well.
Steam them and deep fry them. That’s it muthiya’s are ready to eat now.
If you want to use them like kofta’s in some curry then, there is a little more work to be done. Check it out down.

Curry for Muthiya’s

Blend 3 to 4 tomatoes and 2 onions. (for more richness u can add thill seeds and kaju)
Heat 2 tbsps of oil in a pan. Add the above blended paste.
Fry the oil separates from the gravy.
Now add red chilli powder, turmeric powder, daniya powder and garammasala powder.
Fry for 1 min. add 2 glasses of water and salt to taste.
Boil for about 6 to 7 mins.
And add the fried muthiya’s. Garnish with fresh coriander leaves and serve it hot with roti, naan or rice.

Mirchi Ka Salan

2013-02-23T22:51:00.001+05:30

Ingredients:

Fresh green chilli – 7 to 8
Dry coconut powder – 3 tbsps
Groundnut powder – 3 tbsps
Thilli – 2 sps
Onions – 2 (sliced as shown)
Rai – 1 sp
Jeera – 1 sp
Somp (Fennel Seeds) – 1 sp (crushed a bit)
Lavang – 3 to 4
Elachi – 2 to 3
Dalchini – 3 to 4
Methi seeds – 1 sp
Sajeera – 1 sp
Kali meri – 5 to 6
Red chilli powder – 2 sps
Daniya powder – 1 sp
Cooking oil – 2 tbsps for gravy (for deep frying onions)
Tamarind juice – ¼ cup
Salt to taste
Karipatha – few
Fresh coriander for garnishing

Method:

In a pan first deep fry sliced onion to golden brown. (as shown)
Blend dry coconut powder, groundnut and thill into a fine paste.
Heat 2 tbsps of cooking oil in a pan and add rai, jeera, sajeera, lavang, elachi, kalimeri, dalchini, somp and dry methi seeds. Fry them for 1 min.
Add the above coconut paste and karipatha, fry till the oil separates.
Now add red chilli powder and daniya powder. Fry for 2mins.
Add tamarind juice and 1 cup of water. Now add the green chilli to the gravy and boil for 10 to 15 mins and garnish it with fresh coriander leaves.
Goes best with Hydrabadi biryani and pulavs :)

Custard Fruit Pudding

2013-02-23T22:39:00.001+05:30

Ingredients:

Milk – ½ lit
Custard powder – 4 to 5 tbsp
Sugar – 8 to 10 sps
Strawberry crush – 3 to 4 sps (optional)
Dry fruits – badam, kaju – chopped into small pieces – 4 to 5 sps
Hide and seek biscuit/and chocolate flavor biscuit – 12 pieces
Britannia sponge cake/any other sponge cake – 12 slices
Fruits – banana, grapes, pomegranate, apple – 1 cup (chopped as shown)
If u want u can add strawberries, sweet orange, mango.

Method:

Boil the milk in a pan. Take 1 cup of milk aside and make it cool to the room temperature.
Add custard powder to that cup of milk and mix it to a smooth paste.
Now pour that cup of custard milk into the boiling milk and add sugar. Boil it for 5 mins.
Let it cool so that it becomes a thick paste. (as shown)
Now take a square / rectangular shape plastic or glass bowl.
1st spread 6 biscuits at the bottom. (as shown)
2nd spread the thick custard paste on top of the biscuits.
3rd spread chopped fruits. (as shown)
4th spread chopped dry fruits. (as shown)
5th spread the sponge cake. (as shown)
Then again repeat the above steps. Finally garnish it with strawberry crush and dry fruits.
Freeze it for an hr or more. Mouth watering custard fruit pudding is ready to serve.

Thill Guddu Paratha / Nuvula Roti

2013-02-22T11:38:00.001+05:30

Ingredients:

Thill – ½ cup
Guddu – 1 cup
Wheat flour – 2 cups (make into a dough as we make for chapathis)

Method:

Dry roast thill in a pan till they change their color slightly.
Blend thill and guddu together into a fine powder. (as shown)
Roll the small amount of atta into puri size and place 1 to ½ sp of thill guddu mixture in the middle of that puri and fold it. (as shown)
Press it lightly and again roll it into a paratha with the help of dry flour as shown.
Fry the paratha on a hot tava, both the sides with ghee.
Serve it hot. Healthy and a tasty dish is ready. And I can say that kids will simply love it.

Dal Makhani

2013-02-21T09:47:00.001+05:30

Ingredients:

Whole udit dal – 1 cup
Rajma – 2 tbsps
Onion – 1
Tomatoes – 3 to 4
Ginger grated – 1 tbsp
Jeera – 2sps
Karipatha – 5 to 6 leaves (optional)
Red chilli powder – 2 tbsps
Daniya powder – 1 sp
Amchur powder – 1 sp
Garam masala power – 1 sp
Fresh cream – ¼ cup
Cooking oil/ butter – 2 to 3 sps
Salt to taste

Method:

Soak in water the whole udit dal and rajma over night.
Blend onion and tomatoes to paste.
In a pressure cooker heat butter and add jeera, grated ginger and karipatha.
Now add the tomato and onion paste. Fry till the oil separates. (as shown)
Then add the soaked whole udit dal and rajma to it. Fry for 5mins.
Now add red chilli powder, daniya powder, manchur powder and garam masala powder. Fry for 2mins and 2 to 3 glasses of water and salt.
Mix well and pressurecook it for 2omins in high flame and 15 mins in low flame.
Now add fresh cream and boil for 5mins.
Creamy and rich dal makani is ready to serve. Goes well with roti, naan, jeera rice or fired rice.

Mint Babycorn Mutter Paneer

2013-02-20T12:12:00.001+05:30

Ingredients:

Pudina/mint – ½ cup
Tomatoes – 3 medium
Onion – 2 medium
Green chilli – 3 (roughly chopped)
Thill – 2 sps (dry roasted)
Khus khus – 1 sp (dry roasted)
Karipatha leaves – few
Carrot – 1 (chopped or sliced)
Mushroom – 1 cup (washed and cut as shown)
Green peas – 1 cup
Baby corn – ½ cup
Paneer – 1cup
Turmeric powder – ½ sp
Red chilli powder – 2 sps
Daniya powder – 1 sp
Garammasala – ½ sp
Cooking oil – 2 tbsps
Fresh coriander leaves for garnishing
Salt to taste

Method:

Blend roasted thill and khuskhus to powder. Add tomatoes and pudina, blend to a paste. (the paste need not be fine.)
Heat oil in a pan, add chopped onions, karipatha leaves, green chilli and turmeric powder. Fry for 3 to 4 mins.
Add the tomato and pudina paste. Let it cook till the oil separates from the gravy.
Add carrot, babycorn, green peas and mushroom. Fry for 2 mins.
Add redchilli powder, daniya powder and garammasala. Fry for 1 more min.
Now add 1 ½ glass of water and salt. Boil for 3 to 4 mins and add paneer.
Boil for 10 mins and garnish with fresh coriander.
Serve hot with naan, roti, chapathi or with fired rice /jeera rice.

Daliya Idli / Godhuma Rava Idli / Broken Wheat Idli

2013-02-20T12:00:00.000+05:30

Ingredients:

Daliya / godhuma rava/ broken wheat – 1 cup (dry roast)
Grated carrot – ¼ cup
Grated coconut – ¼ cup
Curd – 2 cups
Fresh coriander leaves chopped – 2 sps
Salt to taste
For tadka : Cooking oil – 1 tbsp, Rai – 1 sp, Jeera – 1 sp
Chanadal – 1 ½ sp
Green peas – ½ cup
Karipatha leaves – 10 to 15
Kaju – 10

Method:

In a bowl mix daliya, grated carrot, grated coconut, curd, salt and coriander together.
Now heat oil in a pan and one by one, add all the tadka items. Fry them for 2 to 3 mins and add into the above bowl.
Mix all the ingredients together and make as idli dough. (as shown)
Keep this above dough for 10 to 15 mins aside.
Now grease the idli moulds with oil and pour the batter. (as shown)
Steam the idli’s for 12 to 15 mins.
That’s it ! A very healthy and tasty breakfast is ready to serve. Serve with coconut chutney.

Pudina Egg Pav Sandwich

2013-01-24T09:30:00.001+05:30

Ingredients:

Pudina – 1 cup
Fresh coriander leaves – ½ cup
Green chilli – 3 to 4
Salt to taste
Onion – 2 (chopped)
Tomato – 1 (chopped)
Eggs - 4 to 5 (boiled and cut in to 2 pieces)
Butter/ ghee – as required for frying pav
Pav – 10 to 12 pieces
Lettuce leaves (optional)

Method:

In a mixer blend pudina leaves, coriander leaves, green chilli and salt to taste. (as shown)
Heat the tawa and fry the pav both the sides with ½ sp of butter.
In the inner side of pav spread 1 sp pudina paste and place the egg on 1 side.
On the other side place 1 sp of onion and ½ sp of tomatoes.
Fry both the sides and place lettuce leaf and close. Serve it hot.

Matki Curry

2013-01-24T09:24:00.001+05:30

Ingredients:

Matki – 1 cup (soaked in water for 7 to 8 hrs and tie it in a thin cloth for sprouting it)
Green mugh dal – ½ cup (soaked in water for 7 to 8 hrs and also sprout it)
Onion – 2 (chopped)
Garcli flakes – 4 to 5 (slightly mashed)
Karipatha leaves
Tomatoes – 2 (chopped)
Red chilli powder – 2 to 3 sps
Turmeric powder – 1 sp
Daniya powder – 1 sp
For tadka – rai – 1 sp, jeera – 1 sp
Salt to taste
Cooking oil – 3 sps

Method:

Heat oil in a pressure cooker add rai and jeera. Fry for 1 min.
Now add chopped onions, garlic flakes and karipath leaves. Fry till the onions are brown.
Now add the sported matki and mugh. Fry then for 3 mins.
Add red chilli powder, turmeric powder and daniya powder. Fry for 1 min.
Add tomatoes and salt. Fry till the tomatoes are cooked.
Add 2 glasses of water and close the lid of the pressure cooker with the weight on it for not more than 10 min.
Garnish it with fresh coriander leaves and serve it roti / rice.

Mughdal Sheppu

2013-01-24T09:17:00.002+05:30

Ingredients:

Sheppu - 1 cup (washed in water and chopped)
Mugh dal – ½ cup (soaked in water for ½ hr)
Onion – 2 (sliced)
Garlic flakes – 5 to 6 (slightly mashed)
Rai – ½ sp
Jeera – ½ sp
Uditdal – ¼ sp
Red chilli powder – 2sps
Turmeric powder – 1sp
Daniya powder – 1sp
Cooking oil – 3sps
Salt to taste

Method:

Heat oil in a pan add rai, jeera and udit dal. Fry for 1 min.
Now add onion, turmeric powder and garlic. Fry till the onions are slightly brown.
Now add shepu, mugh dal and salt. Fry for 3 to 4 mins.
And add red chilli powder and daniya powder. Fry for 1 more min.
Add ½ glass of water and close the lid for 10 mins to heat in a low flame.
After that fry for 2 to 3 mins. And its done.

Mirchi bhajji – 2

2013-01-23T21:25:00.003+05:30

Ingredients:

Green chilli – 1/4 kg
Besan flour – 1cup
Rice four/corn flour – 1/4 cup
Cooking soda – 2pinchs
Dry coconut powder – 3tbsps
Thill – 1sp (roasted)
Groundnut – 2sps (roasted)
Jeera – 1sp (roasted)
Tamarind – as shown
Turmeric powder – 1sp
Red chilli powder – 1sp
Salt to taste
Cooking oil – for deep fry

Method:

Blend coconut powder, thill, groundnut, jeera together. Add tamarind and salt and blend. (as shown)
Slit the green chillis as shown and fill the chillies with the above masala.
In a bowl mix besan, rice flour, cooking soda, red chilli powder, turmeric powder and salt. (if req. add fresh coriander leaves)
Dip the stuffed green chilli in the besan batter.
And deep fry them as shown.
Fry till golden brown and serve hot with onions.

Muruku / Chakli

2012-12-11T09:24:00.001+05:30

Ingredients:

Rice - 3 glasses
Uditdal - ½ glass
Groundnut - ¼ glass
Putanadal - ¼ glass
Grind the above ingredients to powder
Ajwin - 2sps
Thill - 2sps
Red chilli powder - 2 sps
White butter - ¼ kg
Salt as per ur taste

Method:

Mix the above powder, ajwin, thill, red chilli powder, white butter and salt together with required water to make a dough. (as shown)
Place the dough in the muruku/chakli . And press on a plate or a wet cloth. (as shown)
Heat the oil for deep fry in a deep pan. Fry these chakli in medium flame till they are golden brown. (as shown)
Crispy Muruku is ready to serve.

Methi Rice

2012-12-11T09:03:00.002+05:30

Ingredients:

Cooked rice - 2 cups
Fresh Methi leaves - 1 cup (washed and chopped)
Tomato - 1 (chopped) (optional)
Onion - 1 (sliced)
Green chilli - 3 to 4 (sliced)
Tadka items: Rai - 1 sp, Jeera - 1 sp, sajeera - 1 sp, Dalchini - 3 to 4, Lavang - 2 to 3, Chanadal - 2 sp, kaju - 5 to 6 (optinal)
Cooking oil - 3 to 4 sps
Salt to taste

Method:

Heat oil in a pan and add all the tadka items. Fry for 1 min.
Add onion and green chilli. Fry till the onions r cooked.
Now add methi leaves and fry for 2 to 3 mins.
Add tomato cook till the tomato is cooked.
Add salt to taste and mix the cooked rice.
Mix well and that’s it - Healthy and tasty methi rice is ready to serve.

Red Pumpkin Puri

2012-12-11T08:56:00.001+05:30

Ingredients:

Red pumpkin - 1 cup (grated)
Wheat flour - ¾ cup
Jawari flour - ¼ cup
Ragi flour - ¼ cup
Redchilli powder - 2 sps
Turmeric powder - 1 sp
Daniya powder - 1 sp
Fresh coriander leaves
Salt to taste
Cooking oil - for deep frying

Method:

In a bowl add all the flours together. Then add grated pumpkin, red chilli powder, turmeric powder, daniya powder, chopped coriander and salt to taste.
Knead as puri dough with enough water.
Make small balls and press them to the shape of puri as shown.
Deep fry them in cooking oil as shown.
U can even roll them like roti and fry both the side on tawa. (if u r calorie conscious)
A very healthy and tasty home made puri is ready. Especially for PURI FANS.

Chicken Biryani

2012-12-10T10:09:00.004+05:30

Ingredients:

Chicken - 1 kg
Onion - 3 (sliced)
Onion - 1 (sliced and fried in cooking oil till brown) (as shown)
Whole garam masala - as shown
Curd - 1 cup
Lemon juice of 2 lemons
Red chilli powder - 3 sps
Green chilli - 3 to 4
Turmeric powder - 1 sp
Ginger and garlic paste - 2 big sps
Fresh pudina and coriander leaves paste - 3 to 4 sps
Kaju - 5 to 6 (optional)
Basmati rice - 1 kg (washed and soaked for 20 mins in water)
Cooking oil - ½ cup
Ghee - 3 tbsps

Method:

Take the washed chicken in a bowl and marinate with salt, red chilli powder, turmeric powder, curd, ginger and garlic paste, lemon juice and coriander and pudina paste.
Heat cooking oil in a pa. Add onion, green chilli, kaju and whole garam masala fry for only 2 to 3 mins.
Mix the above msasal in hot oil with the marinated chicken and close the lid. Keep it aside for at least 2 hrs.
After 2 hrs cook the basmati rice (Half boil). Take a small blow of ganji (i.e,rice water) and add ghee and colour to it.
Now transfer this half cooked rice (while it is hot) on top of the marinated chicken immediately.
Keep the above chicken and rice bowl on the stove. Make 3 to 4 slight holes in to the rice and pour the ganji mixture in them.Make sure that bowl should be thick.
Cook 20 mins in high flame and 15 mins in low flame. Garnish it with golden fried onions and pudina leaves.